Cocoa-Spiced Bean Soup
  • 1Tbsp grapeseed oil or sunflower oil
  • 1 large yellow onionchopped
  • 3/4tsp saltdivided
  • 2 medium carrotschopped
  • 2 garlic clovesminced
  • 2Tbsp cocoa powder
  • 1tsp ground coriander
  • 1/2tsp cinnamon
  • 1/2tsp crushed red pepper flakes
  • 14oz can diced fire-roasted tomatoes
  • 4cups water
  • 1/3cup sour creamgluten and/or dairy free if desired
  • 1/4cup sliced fresh mint leaves
  • 1cup dried black beans
  1. In large bowl, place beans and cover with water. Let soak for several (6 or more) hours. Drain and rinse.
  2. In large saucepan over medium heat, heat oil. Add onion and 1/2 tsp salt and heat until onion is softened and translucent. Add carrots and garlic; heat for 2 minutes. Stir in cocoa powder, coriander, cinnamon, red pepper flakes, and remaining 1/4 tsp salt; heat for 30 seconds. Add drained beans, tomatoes, and 4 cups water and bring to a rolling boil. Reduce heat to low and simmer, covered, for 45 minutes, or until beans are tender.
  3. Ladle soup into serving bowls, top with dollops of sour cream, and sprinkle mint over top.
Recipe Notes

Softly now

Adding salt to onions as they sauté helps draw out water so the onions soften more efficiently.